30818 Prepare dishes using basic methods of Asian cookery ...
|Title |Prepare dishes using basic methods of Asian cookery in a commercial kitchen |
|Level |3 |Credits |10 |
|Purpose |This unit standard is for people working in a commercial kitchen who have an understanding of |
| |presentation practices and basic cooking techniques. |
| | |
| |People credited with this unit standard are able to: select ingredients; select, prepare and use |
| |equipment; assemble and prepare ingredients; and cook and present dishes using basic methods for Asian |
| |cookery, in a commercial kitchen. |
|Classification |Hospitality > Cookery |
|Available grade |Achieved |
Guidance Information
1 Recommended knowledge and skills for entry: Unit 167, Practise food safety methods in a food business under supervision; or Unit 27955, Apply food safety practices in a food related enterprise.
2 Definitions
Basic – the use of routine preparation and cooking methods, using fresh ingredients, and standard finishing and presentation techniques.
Dish requirements – any recipe or dish type specified by or specific to the establishment and made known to the candidate prior to assessment against this unit standard.
Establishment requirements referred to in this unit standard may include but are not limited to – the applicable procedures found in the following: establishment performance guidelines and standards; equipment manufacturer’s procedures and specifications; Government and local body legislation.
3 Range
Ingredients – dairy products, dry goods, eggs, fruit, general food items (batters, coatings, condiments and flavourings, garnishes, oils, sauces), meat that is culturally appropriate, poultry, rice and farinaceous items, seafood, vegetables. Evidence is required of ten ingredients including a minimum of one each of meat, poultry and seafood.
Cookery methods – baking, barbecuing, boiling, braising, deep-frying, grilling, oil-blanching, water-blanching, roasting, shallow frying, steaming, stewing, stir-frying. Evidence is required of seven cookery methods.
4 Legislation relevant to this unit standard includes but is not limited to – Food Act 2014, Health and Safety at Work Act 2015.
5 For the purpose of this unit standard, candidates should demonstrate an awareness of the impact of the preparation, cooking processes and storage on the nutritional value of relevant food items.
6 Evidence for the practical components of this unit standard must either be gathered in the workplace or in a realistic environment where the candidate has to produce product for customers who have the same expectations for quality and timeliness as a paying customer.
7 Evidence for the practical components of this unit standard must be assessed against standard recipes in accordance with establishment requirements.
Outcomes and performance criteria
Outcome 1
Select ingredients for Asian cookery in a commercial kitchen.
Performance criteria
1. Food production requirements are established from food preparation list and dish requirements.
2. Required ingredient amounts are calculated.
3. Ingredients are identified, selected, and assembled from stores in accordance with the dish requirements.
Range selection may include but is not limited to – quality, freshness, stock rotation requirements.
Outcome 2
Select, prepare and use equipment for Asian cookery in a commercial kitchen.
Performance criteria
2.1 Equipment is selected.
2.2 Equipment is checked for cleanliness and assembled.
2.3 Equipment is used safely and hygienically and are in accordance with manufacturer’s instructions.
Outcome 3
Assemble and prepare ingredients for Asian cookery in a commercial kitchen.
Performance criteria
3.1 Ingredients are weighed or measured in accordance with the dish requirements.
3.2 Ingredients are prepared, cut, or portioned in accordance with the dish requirements.
3.3 Waste is minimised by making products available for re-use.
Outcome 4
Cook and present dishes using basic methods for Asian cookery in a commercial kitchen.
Performance criteria
4.1 Dishes are cooked using basic methods for Asian cookery in a commercial kitchen.
Range may include but is not limited to – logical process, safety, problem identification and correction, teamwork, timeliness.
4.2 Dishes are finished and presented for service in accordance with the dish requirements.
4.3 Portion amounts and yields are controlled in accordance with dish requirements.
|Planned review date |31 December 2026 |
Status information and last date for assessment for superseded versions
|Process |Version |Date |Last Date for Assessment |
|Registration |1 |14 December 2017 |31 December 2023 |
|Review |2 |16 December 2021 |N/A |
|Consent and Moderation Requirements (CMR) reference |0112 |
This CMR can be accessed at .
Comments on this unit standard
Please contact the Ringa Hora Services Workforce Development Council qualifications@ringahora.nz if you wish to suggest changes to the content of this unit standard.
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